Chai Whoopie Pies With Mascarpone Whipped Cream

Chai Whoopie Pies With Mascarpone Whipped Cream

Chai spiced whoopie pies that are soft and fluffy and filled with mascarpone whipped cream filling! The perfect wintertime treat.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 8

Total Time 28

Servings cookies

Calories 171kcal

Author Elizabeth Marek

Equipment

1 Tablespoon cookie scoop (#60)

Ingredients

Chai Whoopie Pies

8 ounces unsalted butter, room temperature 1 cup
8 ounces light brown sugar 1 cup
2 large eggs room temperature
2 teaspoon vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon cardamom
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon all spice
½ teaspoon black or white pepper
2 teaspoons baking powder
½ teaspoon salt
14 ounces all purpose flour 1 ¾ cups
6 ounces milk, room temperature ¾ cup

Whipped Mascarpone Filling

8 ounces mascarpone cheese
8 ounces heavy cream
1 ounce powdered sugar

US Customary - Metric

Instructions

Chai Whoopie Pie

Bring your eggs, milk, and butter to room temperature. I microwave the milk for 40 seconds, the butter for 15-second increments until it's softened but still firm and I place the eggs in a bowl of hot water (shells still on) for five minutes.
Preheat your oven to 375ºF and line two cookie sheets with parchment paper
Combine all spices together with the flour, salt, and baking powder and set aside.
Cream your room temperature butter and sugar together for 2-3 minutes on medium-high or until it's light and fluffy. Cold butter will not cream properly which will result in flat cookies.
While mixing on low, add in ONE room temperature egg. Let it mix in fully before adding the next to prevent your batter from curdling. Mix until smooth.
Add in your vanilla extract and mix until combined.
While mixing on low, alternate adding in the flour mixture and milk. I start with the flour and add in ⅓, then ½ of the milk, then ⅓ of the flour mixture, the rest of the milk, and then the rest of the flour. I like to finish the mix by hand-folding to make sure all the flour is mixed in well and the bowl is scraped. This reduces the chance of over-mixing which will cause the whoopie pies to be dry and hard.
Using a 1 Tablespoon cookie scoop, scoop your batter onto your sheet pans. I can fit about 12 per cookie sheet.
Bake your chai whoopie pies for 8-9 minutes or until the dome is just set. Don't over-bake them.
Transfer your whoopie pies to a cooling rack and let them cool down completely before you fill them.

Mascarpone Whipped Cream

In the bowl of your stand mixer with the whisk attachment, combine the whipped cream and the powdered sugar. Whisk on high until you begin to see lines forming on the surface and the cream is thickened but not yet forming peaks.
Add in the mascarpone cheese and vanilla and whip on medium-high until firm peaks form and barely hold their shape. The cream will set up even more after you pipe the filling so try not to over-whip it.
After your cookies are cool, match them up by similar size. Fill with some of your mascarpone whipped cream and sandwich the two sides together.
Because of the whipped cream filling, these cookies will need to be stored in an airtight container in the fridge. They will be ok for about 3 days and then will start to dry out or you can freeze them for up to 6 months.

Video

Notes

Pro-tip: Make these chocolate whoopie pies, take out 3 oz of the flour, and add 3 oz of unsweetened cocoa powder.

COOKIE SCOOP: I'm using a 1 Tablespoon cookie scoop and bake my whoopie pies for 9 minutes. You can use a larger scoop, just bake for 1-2 minutes more. When the cookie is puffy and bounces back when you lightly touch the top, it's done. It should be lightly golden brown on the bottom.

Nutrition